1. Rub meat with salt and pepper and place in a deep earthenware or glass bowl. In a saucepan, combine vinegars, wine, water, onion mix and spices; bring to a boil, then reduce heat and simmer 5 minutes. Cool slightly and pour over meat; cover and refrigerate 3 to 5 days, turning meat once a day.

2. Remove meat from marinade and dry, reserving marinade. Coat bottom of large heavy pot with vegetable oil and heat to medium high. Brown meat, adding onion slices when meat is nearly browned so as not to burn them.

3. Strain marinade and pour over meat. Cook meat, covered, over low heat for about 4 hours. In last half-hour of cooking, add gingersnaps to thicken gravy.

4. Remove meat, let it rest for at least 15 minutes, and slice; strain gravy and pour on top. Makes about 8 servings.

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Slice the meat and serve with the sauce.

Where my mistake may have occured was I waited until the next day to do my slicing. I refrigerated it turning it in to a brick.

I've never prepared this dish at home, but when I see it on the menu when we eat out, I will often choose it. I have tasted some wonderful Sauerbraten over the years ....and some that was "not so good!"